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Pork dumplings main
Harry Weir and Brian Clarke

Pork Dumplings

The team at Saba share their pork dumpling recipe with us.



  • 400g minced pork
  • 80g carrot, finely chopped
  • 50g shitake mushrooms, finely chopped
  • 1 dessertspoon coriander stalks, finely chopped
  • 30g ginger, finely chopped
  • 3 dessertspoons oyster sauce
  • 2 dessertspoons light soy sauce
  • 1 teaspoon sugar
  • 80g vermicelli noodles, cut into 5cm
  • 300ml rapeseed oil, for deep-frying
  • 50g mixed peppers, finely diced

For the sauce

  • 100g tomato ketchup
  • 50ml pineapple juice
  • 50ml orange juice
  • 40ml rice vinegar
  • 100g sugar
  • ½ teaspoon salt


  1. Mix the minced pork with carrot, shitake mushrooms, coriander and ginger in a bowl.
    Season with oyster sauce, soy sauce and sugar. Cover the bowl with clingfilm and place into
    the fridge for at least two hours.
  2. Remove from fridge and make 5cm dumplings. Put water into a steamer pot and put onto a
    high heat. Then put the dumplings on a tray or small plate and steam for 10 minutes. Keep to
    one side.
  3. For the sauce, bring a saucepan to a medium heat; add tomato ketchup, pineapple juice,
    orange juice, rice vinegar, sugar and salt. Bring to the boil and simmer for 20 minutes or until
    the sauce thickens. Keep to one side.
  4. Bring the wok to a high heat with the rapeseed oil. Add vermicelli noodles, then deep fry
    until they get a nice golden brown colour. Remove the noodles and drain on kitchen paper.
  5. Bring the wok and oil to a medium to high heat again. Add dumplings, then deep fry for
    about two to three minutes until they are a nice golden brown colour.
  6. Put the dumplings on kitchen paper to drain off any excess oil. Place the dumplings on a
    plate and top with the crispy vermicelli noodles.
  7. Bring the sauce to a medium heat and add the peppers, then bring it to a boil.
  8. To serve, pour the sauce and peppers over the top of dumplings and noodles.

TIP: Use minced chicken or beef instead.